Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1/2 cup (60g) powdered sugar, sifted
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (6g) fresh orange zest
  • 1/2 tsp (3g) fine sea salt
  • 1/2 cup (70g) dried cranberries, finely chopped
  • 2 tbsp (15g) granulated sugar
  • 1 tsp (2g) orange zest

Instructions:

  1. Beat the softened butter and powdered sugar on medium speed. Continue for 3 minutes until the mixture is pale and velvety. Note: This incorporates air for a lighter cookie
  2. Stir in the orange zest and salt. Mix until the zest is evenly distributed.
  3. Add the flour gradually on low speed. Mix just until the flour streaks disappear.
  4. Fold in the finely chopped dried cranberries by hand. Note: Using a spoon prevents overworking the gluten
  5. Shape the dough into a log and wrap it tightly in plastic wrap.
  6. Refrigerate the log for 1 hour. Wait until the dough is firm to the touch.
  7. Preheat your oven to 325°F (160°C).
  8. Roll the chilled dough to 1/4 inch thickness or slice the log into rounds.
  9. Roll the edges of the cookies in the granulated sugar and extra zest.
  10. Bake for 10-12 minutes until the edges are barely golden. Note: Do not let them brown too much or they lose the shortbread feel